i fancy making chicken and leek pie - can anyone help

[storminabuttercup]

i have left over chicken, and a HUGE leek (there are only 2 of us) i am popping to the the shops soon so will pick up some puff pastry. i have white wine, stock, butter, flour, loads of dried herbs and some sage and thyme in the freezer so what do i do to make this pie?

TIA!!!

Try some cream or creme fraiche
There is a really good similar turkey and leek Jamie O recipe that is super easy - have a google for it?
Enjoy your pie

I would just do chicken and leek with white sauce for filling but I am not the best of cooks lol!

I use a very simple Nigella recipe she uses peas but I often use leeks, 50 grams of butter, 60 grams of plain flour - melt them both together, gradually mix in 500 mls of milk to make a thick sauce add the chicken and cooked leeks or whatever else you want to use, I usually stick in some ham to. Use as pie filling. Bake in oven.

I cook the leeks before adding.

Tastes delicious hot or cold.

I do the same as AliciaFlorrick but melt a chicken stock cube in with the butter at the start.

wow - you lot are on the ball today

cheers!

If you do the Nigella sauce that Olivia has suggested, whisk in a crumbled chicked stock cube or a couple of teaspoons of powdered chicken stock with the milk. Really adds a lovely flavour.

I also 2nd the Jamie O turkey and leek pie

X posted - slow typer here!!!

A 3rd vote here for the Jamie pie. It's bloody lovely. A rip from that recipe is to spread some sage leaves into the pastry (as it's a Christmas recipe it also suggests chestnuts too).

I am another hand up for Jamie O's pie.

well i managed to come back without creme fraiche so i think its going to be a bit of a mish mash of all the suggestions. i shall, soften some leeks and mushrooms in butter with a bit of sage, add a bit of flour, then white wine the cooked chicken and some single cream - let it thicken up and then top with the pastry and cook for 25 mins ish...that sound ok?

oh and galic with the butter....

would sage be good or thyme?

and i mean Garlic not galic!

Jamie O's turkey and leek pie, is just amazing, so another vote here

bugger - i really should have got the creme fraiche

i could still put some bacon lardons in for extra taste

Use filo, easier than buggering about with other pastry, or used sliced uncooked spuds on top, they'll cook as it bakes. No need for any other potato then.

Jamie's one linked up there ^^ somewhere is outstandingly good.

Jmie's turkey & leek pie is legendary. I made it just after Christmas for a big family lunch using the leftove capon. It was bloody lovely and I was told by Sverige that it was by far the best meal they'd had over Christmas, including those who'd stayed at a v nice hotel!

well i made it like this

fried off some bacon lardons in loads of butter and a crumbled chicken stock cube, added mushrooms, leeks, garlic and thyme and softened the lot, stirred in a bit of plain flour and then half a glass of white wine then drunk the rest and the chicken let that bubble away for a bit, then added a small tub of cream and salt and pepper, put puff pastry on the top and baked for twenty five minutes. served with glazed carrots and sauteed savoy cabbage with carraway seeds. It wasnt the healthiest of teas but was absolutely scrummy!

I love the Lurpak butter ad, Be proud of your pie My mouth has been watering reading this thread! Such an overlooked dish, don't know where the expression "humble pie" comes from, but to me it suggests you can put anything in it and top with a crust. So I think your pie must be "upper crust"

i was so very proud of my pie drift!

Humble pie is pie made from the innards - the umbles or offal - which the poorer people would eat.

DandyDan - I love old sayings, thank you. Got a bit closer to the guts of it.